Extra-Virgin Olive Oil
The olive groves extend along the route of the Via Cassia Vetus, facing mostly westward, in hilly soils that are ideal for Tuscan olive cultivars such as Leccino, Moraiolo and Frantoio. The groves cover an area of 35 hectares, encompassing a total of 7,000 plants, growing at between 280 and 420 metres above sea level, with a climate and levels of humidity that are exceptionally suitable. The olives are cultivated on terraces using the traditional method, with particular care taken over the pruning stage, which is carried out in spring: pruning is essential for the vegetative equilibrium of the plant and for maintaining the quality of the product. Each plant must be pruned each year, and it is essential to enrich the soil - not with fertilisers, but exclusively with the mineral salts that the plant has absorbed. The harvesting of the oil is carried out by hand, from early November onwards, at the moment of ideal ripeness, thus guaranteeing the high quality of the oil. As soon as they are picked, the olives have their leaves removed and are washed. They are then cold-pressed at the company's own oil press to produce an extra-virgin olive oil with a very low level of acidity (as confirmed by the chemical analysis conducted on the entire batch). The oil is then stored in vacuum-sealed stainless-steel tanks to ensure that it is perfectly conserved. The bottling is carried out in the company's facilities, thus completing an entirely in-house production cycle. The company offers extra-virgin olive oil in the Frantoio, Leccino and Moraiolo varieties, in bottle sizes of 0.250 l, 0.500 l, 0.750 l and 1 l, and in tin sizes of 3 l and 5 l.